Japanese · chicken

Teriyaki Chicken Casserole

Name: Teriyaki Chicken Casserole
Yield: 4 servings
Cuisine: Japanese
Ingredients: 3/4 cup soy sauce; 1/2 cup water; 1/4 cup brown sugar; 1/2 teaspoon ground ginger; 1/2 teaspoon minced garlic; 4 Tablespoons cornstarch; 2 chicken breasts; 1 (12 oz.) stir-fry vegetables; 3 cups brown rice

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Soy sauce¾ cup
Water½ cup
Brown sugar¼ cup
Ground ginger½ tsp
Minced garlic½ tsp
Cornstarch4 tbsp
Chicken breasts2
Stir-fry vegetables12 oz
Brown rice3 cups

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Method preview

6 steps · 0 min

1
Preheat oven to 350° F. Spray a 9x13-inch baking pan with non-stick spray.
2
Combine soy sauce, ½ cup water, brown sugar, ginger and garlic in a small saucepan and cover. Bring to a boil over medium heat. Remove lid and cook for one minute once boiling.
3
Meanwhile, stir together the corn starch and 2 tablespoons of water in a separate dish until smooth. Once sauce is boiling, add mixture to the saucepan and stir to combine. Cook until the sauce starts to thicken then remove from heat.

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